This Vegan Spinach Cheese Bourekas recipe is an exclusive from Kirsten Kaminski’s new cookbook The Traveling Vegan: Exciting Plant-Based Meals from The Mediterranean, East Asia, the Middle East and More. Click here to find out where you can purchase a copy of the book.
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Kirsten Kaminski is the author of Vegan Holiday Cooking and the founder of the vegan cooking blog, The Tasty K. Her recipes have been featured in Thrive magazine, Best of Vegan and feedfeed. She lives in Berlin, Germany.Print
Bourekas are a kind of baked pastry that’s popular in Sephardic Jewish cuisine. They are made in a wide variety of shapes, with a vast selection of fillings inside the flaky puff pastry. One bite of this spinach and almond cheese–filled version fresh from the oven and you’ll surely be a fan.
- 1 ½ cups (215 g) blanched almonds, soaked in water for 6 hours or overnight and drained
- 2 tbsp (10 g) nutritional yeast
- 3 tbsp (45 ml) lemon juice
- 1 tbsp (15 ml) apple cider vinegar
- 3 tbsp (45 ml) extra-virgin olive oil 1 clove garlic, peeled
- 1 tsp salt
- ½ tsp garlic powder
- 17.5 oz (500 g) frozen vegan puff pastry
- 1 tsp extra-virgin olive oil 3 cloves garlic, minced
- 7 oz (200 g) fresh spinach, chopped
- Black pepper
- 1 tbsp (15 ml) aquafaba or soy milk
- 1 tbsp (9 g) mixed black and golden sesame seeds
- For the almond cheese, put the almonds in a high-speed blender. Add the remaining ingredients, plus ½ to ¾ cup (120 to 180 ml) of water. Start with less water and slowly add more, depending on your desired consistency. Blend until creamy. Use a spatula to scrape down the sides. Transfer to a bowl and place in the fridge to chill.
- Take the puff pastry out of the freezer and let it thaw for 10 minutes.
- Heat the olive oil in a medium nonstick pan over medium heat and add the garlic. Sauté for 30 to 60 seconds, then add the spinach. Sauté for another minute until it’s wilted. Place in a medium bowl and let it cool down a bit, then add four or five spoonfuls of the almond cheese and combine. Season with salt and pepper according to your taste.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Spread out the puff pastry on a work surface and cut it into 4-inch (10-cm) squares. Set a small dish of water next to your work surface. Place about 1 to 2 teaspoons (5 to 10 g) of the cheese-spinach mixture on one side of one pastry square, toward the corner, then fold over the opposite corner so you have a triangle. Wet the edges of the pastry with water and use a fork to press them down and seal the bourekas. Place them on the baking sheet, brush the top with aquafaba or soy milk, and sprinkle some sesame seeds on top. Bake for 18 to 20 minutes, until they’re golden brown. Let them cool down a bit and enjoy.
Find more of Kirsten’s recipes on The Tasty K.
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Reprinted with permission from The Traveling Vegan Cookbook by Kirsten Kaminski, Page Street Publishing, Co. 2021. Photo credit: Kirsten Kaminski.
Click here or on the photo above to get your copy.
About the Book
Kirsten Kaminski, vegan travel aficionado and author of Vegan Holiday Cooking and, opens up a new world of flavor to vegan cuisine with her latest travel-inspired cookbook, The Traveling Vegan Cookbook: Exciting Plant-Based Meals from the Mediterranean, East Asia, the Middle East and More (Page Street Publishing, Co.; May 18, 2021; $21.99). Enjoy incredible plant-based versions of international recipes from the comfort of your own home, or use Kirsten’s helpful tips and travel tricks to explore the world without the worry of where to find your next meal.
Eat your way through the Mediterranean, Middle East, Asia and Latin America, all without compromising flavor or your vegan diet. Whip up a feast for your guests with a mezze platter inspired by Kirsten’s memories of warm nights spent in cozy Greek taverns, or discover the plant-based way to make sabich (complete with a vegan “egg”) through a recipe that mimics the creamy, silken version she came to love while living in Tel Aviv. Fall head over heels for matcha, just as Kirsten did during her travels in Japan, as you luxuriate in totally dairy-free Matcha Ice Cream, and transport to the sunny streets of Mexico with a bite of tender, street-style Elotes that call back to Kirsten’s high school years.
Take a bite, take a journey, and let The Traveling Vegan Cookbook be your guide to showstopping tastes from around the globe.
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